Roulade pancakes, originally from the beautiful France are a delicious food item, with various ways to use them. You get sweet roulade for dessert and savoury roulade you can serve at lunch time or use as finger foods. This lovely recipe come a long with me, from my first job at Blue Gum Country Estate, where we served roulade as a starter(the filling was with butternut and spinach) and a pesto cream sauce. And it is a very trusty recipe I discovered early in my chef days. It never let me down. There is an old saying that the first two pancakes always flop, but not in this case! I use this recipe for the chili con carne as well. We make quite a few savoury filling pancakes with this delicious roulade recipe, all equally delicious.
Place the flour and the salt in a large mixing bowl.
In a jug, mix together the eggs, oil and milk, whisking it well.
Start pouring the eggs mixture to the flour mixture slowly, whisking well while slowly adding the rest.
Whisk well to ensure there form no lumps.
Add a little more milk if the mixture is too thick, it should be easy to whisk.
Heat the pancake pan over low to moderate heat, Spray the pan with spray and cook(some people use oil to fry their pancakes in, but I personally prefer spraying).
Lade some batter into the pan (roulade pancakes are thicker than crepe pancakes and will there for also bake longer than crepes) , tilting the pan to move the mixture around to cover the bottom of the pan equally.
Leave to cook for about 1-2 minutes or golden brown in colour.
After this time the pancake should be golden brown and ready to turn if the temperate is right.
Hold the pan by the handle, and gently ease a palette knife under the pancake and flip it over.
Make sure the pancake is lying flat against the bottom of the pan again with no folds.
Cook for another 1-2 minutes on the other side until golden brown in colour.